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Another Way to Make Bao Buns

In this rendition the ingredients list is very similar to the previous post, but the method for making the buns is maybe a bit better than the earlier post, and the finished buns look more uniform, if that matters. The final product is as tender, and fluffy, and tasty either method used. 

Method

-combine the ingredients, then knead for 8 minutes 

-allow to ferment 1/2 hour, then roll out the dough to approximately 1cm (3/8”). 

-using an 80mm (3.25”) round cutter, cut shapes.

-the excess dough can be reshaped, rested 10 minutes, and re-rolled.

-brush tops lightly with veg oil, then fold over to form half moons.

-roll out gently to form a shape about 7.5-8cm wide.

-place these onto pieces of parchment cut to accommodate the dimensions.

-cover and proof for 1 hr.

-rig up a steamer using a dedicated device, or a wok with lid, or whatever you have, then steam for 8 minutes, 

-turn off heat. allow to rest in the steamer for another 5-7 minutes. The total rest time is such that a little more wont hurt, but a little less, probably not ideal.

-cool the buns on a wire rack, then store in a plastic box or zip bag.

-they can be refrigerated. before use simply steam them to warm up, or pop in micro for 10-15 seconds.


Note about the flour type used:

In thailand, as in most of Asia, there are varieties of flours used for specific products such as different types noodles, and buns. "Special", is a standard variety made by United Flour Mill in thailand. It's a white flour, 8% protein designed for making bao buns. You can easily substitute All Purpose even though it has greater protein content (10%), it works just fine, or you can blend the AP with some cake flour which is also about 8% protein. I have no idea if using cake flour alone would produce similar results as the Special, but the Special works well for the Bao bun. 


Round up or down the following quantities with no changes to the result.

Substitute whatever fat you prefer if lard doesn't work for your diet. Veg oil is fine.

I've seen recipes that had higher hydrations, and the product looked ok. I think it's not critical. 60-65% is likely quite ok.


The Unabaker's Master Formula Calculator Template v17  

  




 © 2022 George J Mahaffey








Bao Bun







total dough weight  [tdw]

563.00

 grams




total formula

baker’s %

 grams


special flour

100.00

311.05


total formula flour 

100.00

311.05


warm H2O, 41ºC / 105ºF

29.03

90.3


warm milk, 41ºC / 105ºF

29.03

90.3


total formula liquid

58.06

180.60


salt

1.61

5.01


sugar

9.68

30.11


lard

9.00

27.99


instant yeast

1.65

5.13


baking powder, dbl act

1.10

3.1


     total formula

181.0

563.0



%

 grams







total formula



total formula hydration % 

58.1









































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